Wonderfully simple recipe for bok choy and jasmine rice.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
Ingredients
- 1 ½ cups vegetable oil
- 4 pounds large shrimp – peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Heat oil in a medium saucepan.
- While the oil is heating, stir shrimp, salt, and pepper together in a medium bowl. Whisk eggs, flour, and baking powder together in a shallow bowl.
- Working in small batches, dredge shrimp in egg mixture. Lower shrimp carefully into the hot oil in batches. Fry until golden, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
This is a tasteless, thick goopy batter that does not make light and crispy fried shrimp.
This was great as far as the batter staying on but I was expecting it to be crispy and it was still soft. Added a little Old Bay for flavoring. Perhaps substituting some cornstarch for the flour and using some type of type of liquid with bubbles like beer or club soda might help with that. That would require some trial and error.
It was good and easy to make! If you think it’s bland use a dipping sauce like sweet and sour or Thai sweet and spicy!
I scaled down the ingredients and I added seasoning and a little, tiny, bit of water to the batter . Pretty tasty, thanks for sharing!
I used more seasoning but the recipe came out great, very easy to make
Great recipe, very close to a crispy tempura batter. It turned out great. I cut the recipe in half, not that many people to serve. I added 1 tsp of paprika and 1 tbsp of Old Bay seasoning to the dry mix. Added just the right amount of seasoning and added a little kick.
It was really good!!
I have cooked shrimp and oysters for over 50 years and this is the worst recipe I have ever used. It looks good in the photo but it is actually horrible. I wasted 4 lbs of jumbo shrimp and the same amount of nice gulf coast oysters. They were uneatable. I threw away about $70 of seafood. The breading was gooie on the inside, no flavor and soggy on the outside.
I expected to get crunch shrimp. Didn’t happen.
Great recipe! I added my own blend of yummy spices but the batter itself was awesome. Created some yummy golden fried deliciousness for my family.
I did not care for this recipe.
Fabulous. Bought a pound of Artisian jumbo shrimp from Trader Joes. Read the first comment so I was a little scared. Second and third rating made me laugh so I did it. It was amazing to say the least. Fyi I just put the salt and pepper into the eggs and used rice oil. Everyone scarfed them up…including me. 🙂
The recipe is a traditional Southern batter. A small amount of Old Bay helps the cause. I would suggest getting the oil fairly hot but not enough to smoke and doing small batches at a time. when you are half way through, add a bit of water to the batter or you will ruin the last batches because the batter will be too thick..
From now on I will read the comments of recipes, this recipe was not good it looked good after i cooked it but batter tasted like eggs. I called my Mom and got her batter recipe she told me not to use the eggs, but use water or beer. Just the why I remmembered them.
didn’t care for it – my family thought it tasted like shrimp and egg
Added an extra 1 egg 1/2 cup more flour 1/2 tbsp of onion powder 1/2 tbsp of garlic powder 1/4 cup of milk Calculated recipe for 3 people.
I saw this recipe and thought it looked pretty easy to modify the way I’d need to modify it, and sure enough I was right. I only had about a pound of shrimp, so I cut the eggs and flour to a quarter. As written, I’m afraid I’d have to agree that the dish would have been far too bland for my taste, but with 1/4 the shrimp/batter, double the pepper and some cayenne and cumin it was very tasty, and easy to whip up.
I didn’t think that it would work with flour but ended up pretty good. Added some spices like red pepper turned out great.
This was good but instead of using flour i used cornmeal and to my opinion the cornmeal tastes a little better
I tried this and yes, it was bland – I have gone back to my own recipe. I have always used Progresso Italian bread crumbs. I dip the shrimp in egg then in bread crumbs and repeat a second time for a double coating – they ALWAYS come out perfect and the Italian breadcrumbs give the shrimp perfect flavor every time. No need for any other spice not even salt and pepper. BTW – never had to worry about a grease fire. Tip for those concerned with fire – peanut oil has a LOW flash point – I use canola or vegetable oil. Try the Italian bread crumbs I think you will find that it tastes amazing – goes great with pasta, rice, etc. or just plain cocktail sauce.
i have to give this recipie 0 stars, this may be okay for those of you who dont live in the South. But where Im from we actually like FLAVOR in our food. For anyone who is actually considering using this…..please use seasoning!! your family will thank you for it.